Moroccan Bean Salad

This Moroccan Bean Salad is a vibrant, protein-packed dish brimming with spices and fresh ingredients, perfect for a light meal or as a side. The combination of beans, herbs, and spices creates a delightful explosion of flavors that transports you to the heart of Morocco.

Ingredients

• Canned chickpeas - 1 cup (240g), drained and rinsed
• Canned black beans - 1 cup (240g), drained and rinsed
• Cherry tomatoes - 1 cup (150g), halved
• Cucumber - 1 medium (200g), diced
• Red bell pepper - 1 medium (150g), diced
• Red onion - 1/4 medium (50g), finely chopped
• Fresh parsley - 1/4 cup (15g), chopped
• Fresh mint - 2 tablespoons (10g), chopped
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon (2g)
• Ground coriander - 1 teaspoon (2g)
• Paprika - 1/2 teaspoon (1g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)

Steps

1. In a large mixing bowl, combine the drained chickpeas and black beans.
2. Add the halved cherry tomatoes, diced cucumber, diced red bell pepper, and chopped red onion to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, paprika, salt, and black pepper.
4. Pour the dressing over the bean and vegetable mixture and toss gently to combine.
5. Add the chopped parsley and mint, and toss again to incorporate the herbs.
6. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in protein from beans, making it a great option for vegetarians and vegans.
• Packed with fiber, which aids digestion and promotes a feeling of fullness.

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